Deck 4: Food Purchasing and Receiving Control

Question 1

Standard purchase specifications are used only for perishable items.

Answer 1

False

Question 2

The Steward's Market Quotation List is used for daily inventory of perishables.

Answer 2

True

Question 3

Bin cards contain inventory data, and are often used as shelf labels.

Answer 3

True

Question 4

The following are examples of perishables: lemons, canned peas, and sugar.

Question 5

The following are examples of non-perishables: flour, cinnamon, and canned apple sauce.

Question 6

Par stock is the maximum quantity of any item that should be on hand at any given time.

Question 7

Standard purchase specifications can be used to eliminate the need for detailed verbal descriptions each time an item is ordered.

Question 8

When ordering perishables, the purchaser normally determines the reorder quantity by reading it from a bin card.

Question 9

The owner of a nearby restaurant has arranged for a local baker to deliver enough white bread each day to bring the supply on hand up to 5 pullman loaves. This is an example of a standing order.

Question 10

Wibble's Restaurant uses the periodic order method, placing orders for canned goods every other Monday. Normal usage of canned green beans is 42 cans. There are 6 cans on hand, and
desired ending inventory is 12. The purveyor gives next-day delivery. Given this information, the correct order quantity is 36 cans.

Question 11

Staggered delivery times reduce the ability of a receiving clerk to verify quality, quantity, and price of foods delivered.

Question 12

If great care is taken to establish effective controls for purchasing but no attention is given to receiving controls, all earlier efforts may be wasted.

Question 13

Invoice stamps are used to mail checks to purveyors in payment for goods received.

Question 14

The primary purpose of receiving control is to verify that foods delivered conform to the invoices received.

Question 15

The only piece of information on a meat tag not entered by the receiving clerk is the date of issue.

Question 16

Most employees in the kitchen are qualified to receive foods from purveyors

Question 17

An invoice for the delivery of 5 cases of lettuce would be recorded on the Receiving Clerk's Daily Report in the Purchase Journal Distribution column for Food Stores.

Question 18

Directs are those foods charged to cost when received.

Question 19

An invoice for the delivery of 12 cases of Iceberg lettuce would be recorded on the Receiving Clerk's Daily Report in the Purchase Journal Distribution column for Food Stores.

Question 20

Stores are those foods charged to cost when issued from inventory.

Question 21

Standard purchase specifications can be used for:

A) completing inventory calculations;
B) determining reorder quantities;
C) facilitating competitive bidding.

Question 22

Which of the following is NOT a perishable food?

A) prunes
B) bananas
C) lettuce

Question 23

Using the periodic order method to determine the proper quantity to order, the purchaser _____ and _____ the amount required for the upcoming period.

A) deducts ending inventory; deducts quantity on hand from
B) subtracts quantity on hand; adds ending inventory to
C) subtracts reorder point; add reorder quantity to

Question 24

Which of the following is NOT a consideration in establishing par stock?

A) storage space
B) desired frequency of ordering
C) reorder point

Question 25

Where normal usage of a given item is 10 cans per day, and a minimum of 8 days is required for delivery, which of the following would be a suitable reorder point?

A) 40 cans
B) 80 cans
C) 120 cans

Question 26

A nearby restaurant orders by the perpetual order method. Normal usage for one inventory item is 4 cans per day. Delivery takes 5 days. Par stock has been set at 65 cans, and order point at 30 cans. The item is packed 12 to a case. Determine normal reorder quantity.

A) 5 cases
B) 6 cases
C) The

Question 27

Centralized purchasing can be advantageous when:

A) there are great distances between participating units
B) the participating units have varied quality standards
C) the participating units all offer the same menu

Question 28

A local hotel used the periodic method to order non-perishables. For one of the items in the inventory, the amount required for an upcoming period is 144, and there are now 36 on hand. Delivery takes 4 days. Proper order quantity for this item would be:

A) 112
B) 36
C) The

Question 29

Which of the following is NOT an example of a standing order?

A) arranging for the supply of English muffins to be brought to 12 dozen each day.
B) arranging for a company selling canned goods to send a sales representative to the establishment every other Monday.
C) arranging for the delivery of 10 gallons of whole milk each day.

Question 30

Which of the following would NOT normally be recorded on the Steward's Market Quotation List?

A) par stock
B) amount on hand
C) both (a) and (b) are normally recorded on the Steward's Market Quotation List.

Question 31

Receiving controls verify that quantities, qualities, and prices of foods delivered conform to:

A) the invoices.
B) purveyors' confirmations of orders.
C) orders placed.

Question 32

The most difficult task for a receiving clerk is verification of:

A) quantity.
B) quality.
C) prices.

Question 33

Another term for invoice is:

A) Receiving Clerk's Daily Report.
B) bill.
C) Purchase Journal Distribution.

Question 34

The Steward's Market Quotation List is used by a receiving clerk to verify _____ and _____.

A) quantity; price.
B) quantity; quality.
C) quality; price.

Question 35

The proper time to deal with differences between orders placed and goods received is:

A) when the bookkeeper is drawing a check to pay the bill.
B) when the receiving clerk is making entries on the Receiving Clerk's Daily Report.
C) when the delivery driver is waiting for the receiving clerk's signature on the invoice.

Question 36

The Receiving Clerk's Daily report is used for:

A) only meat, poultry, and fish.
B) only fresh produce
C) all foods received by the receiving clerk.

Question 37

Fresh meat is classified as:

A) Directs.
B) Stores.
C) Either directs or stores depending on the establishment.

Question 38

Foods purchased for immediate use and charged to cost when received are classified on the Receiving Clerk's daily Report as:

A) directs.
B) stores.
C) perishables.

Question 39

Foods purchased for inventory and charged to cost when issued are classified as:

A) directs.
B) stores.
C) perishables.

Question 40

On the Receiving Clerk's Daily Report, the three columns in the Purchase Journal Distribution section are headed:

A) Food Direct, Food Stores, and Sundries.
B) Directs, Meats, and Stores.
C) Food, Beverage, and Labor.